How to Cook Delicious and Simple Corn Sticky Rice with Mung Beans Wrapped in Fragrant Lotus Leaves, a Taste of Home

How to make Sticky Corn with Mung Beans

• 1

  Prepare the ingredients

  Soak the sticky rice and mung beans in two separate bowls of water for 6 to 8 hours, or overnight. Add 5 tablespoons of turmeric powder into the sticky rice bowl to achieve a nice yellow color.

  Once the rice has soaked for the right amount of time, wash it a few times to clean it, then drain it in a sieve. Add 1/2 teaspoon of salt and mix the rice well.

  Wash the mung beans thoroughly, drain them, and mix with 1/2 teaspoon of salt. Remove the corn kernels from the cob, wash them clean, and let them drain.

  Peel the shallots, wash them clean, let them drain, and then slice them into medium rounds. Pour about 200ml of cooking oil into the pan on low heat, wait for the oil to heat, then add the prepared shallots and stir continuously. When the shallots are evenly golden, remove them and place them on a sieve or paper towel to drain the oil.

  Note

  • The oil should cover the shallots; keeping the oil on low heat will help the shallots become evenly golden and crispy.
  • Additionally, you can make crispy fried shallots using the recipe shared by Tastetutorial.com.

  See details: How to make crispy fried shallots that last longer

  

  

  

  
• 2

  Cook sweet corn sticky rice with mung beans

  Put the drained sticky rice on a steaming rack, spreading it evenly. Use chopsticks to poke holes so that steam can escape. Steam for about 25 – 30 minutes over medium heat, then open the lid and stir the sticky rice evenly. After that, cover it again and steam for another 5 minutes before turning off the heat. Open the lid and drizzle 3 teaspoons of chicken fat over the sticky rice and stir well. Then let it sit for 5 minutes and turn on the heat to steam for another 10 – 15 minutes until the sticky rice is soft.

  Tip: Chicken fat will make the sticky rice grains clearer and shinier; if you don’t have chicken fat, you can substitute it with cooking oil.

  Put mung beans and corn on the steaming rack, separating them into 2 parts. Steam for about 15 minutes; you can test by taking a bean and pressing it between your fingers. If the mung bean crumbles, it’s done; similarly, take a corn kernel to taste, and if it’s soft and chewy, it’s ready.

  Take the corn out and mix it evenly with the cooked sticky rice.

  Then use a spoon to scoop the mung beans into a mortar and grind them finely. After that, shape them into large, tight balls and place them on a plate to cool.

  Tip

  • Grinding the mung beans quickly while they are still hot will make them smoother.
  • When shaping the mung beans, you need to hold them tightly to form a solid mass without breaking (if it feels hot, you can put the beans in a clean cloth to handle them).
  • You should use 2 stoves at the same time to save cooking time: one for steaming the sticky rice and one for steaming the mung beans and corn.

  

  

  
• 3

  Completion

  You can prepare lotus leaves or banana leaves to wrap the sticky rice, which not only adds aroma but also enhances the flavor of the sticky rice.

  Scoop the sticky rice onto the prepared leaves, then take a handful of cooled mung beans, slice them thinly on the surface of the sticky rice, and sprinkle with fried shallots.

  

  
• 4

  Final Product

  The sticky rice is chewy and fragrant with chicken fat, and the mung beans are creamy and smooth, while the corn kernels are soft and chewy, enhanced by the fried shallots for the perfect taste.

  This sticky corn dish is suitable as a breakfast or a snack in the afternoon, and everyone in the family will love it. Wishing you success in making it.